Golden Butternut Squash Soup

1 cup chopped onion
1 large sweet potato/yam (approx 2 cups)
1 medium carrot, sliced
1 Butternut Squash (approx 4 cups)
1/2 tsp black pepper
pinch of turmeric (can substitute 1 tsp curry, cumin and/or chili paste)
2 cups vegetable broth
1 cup lowfat buttermilk (or skim milk with lemon)
1 cup cheddar cheese, shredded (can use lowfat or regular)
300 gram pkg of soft tofu

Saute onions then add spices. Squash and sweet potato/yam can be pre-cooked in microwave or in oven. (Cut squash in half, remove seeds, add 1 tsp of water to center, cover with plastic wrap and cook in microwave or turn upside down on a baking sheet and cook in oven) Into onions, add squash, sweet potato/yam, carrots. Add stock and simmer until all vegetables are soft. Puree in food processor or with a hand mixer. Blend in milk, shredded cheese and tofu. The soup can be frozen at this point. Reheat soup over low heat.

This is one of those recipes where the amounts of the yam/ sweet potato and squash can vary depending on the size of your vegetables. It is very adaptable so don't worry about changing the amounts. The tofu and buttermilk add a creaminess to this soup which is smooooth! And the perk is that the tofu adds protein.
This freezes really well. This makes 6-8 one cup servings. (Nutritional rating based on 7 - one cup servings)
Enjoy!

Number of Servings: 7

Recipe submitted by SparkPeople user QAJAQIN.